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Crispy Chicken Wrap with Creamy Garlic Sauce

A halved Crispy Chicken Wrap with Creamy Garlic Sauce showing crispy chicken, lettuce, tomato, and sauce.
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Follow these steps to make a satisfying wrap featuring extra crispy breaded chicken and a rich, homemade creamy garlic sauce.

Ingredients

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  • 2 boneless, skinless chicken breasts, cut into strips
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup panko breadcrumbs
  • 1/2 cup all-purpose flour (for dredging)
  • Vegetable oil, for frying
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup sliced tomato
  • 1/4 cup shredded cheddar cheese
  • For the Creamy Garlic Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • Pinch of salt and pepper

Instructions

  1. Prepare the chicken: Place chicken strips in a bowl and cover with buttermilk, salt, and pepper. Let soak for at least 30 minutes.
  2. Set up the breading station: In one shallow dish, mix the 1 cup flour and panko breadcrumbs. In a second shallow dish, place the remaining 1/2 cup flour.
  3. Dredge the chicken: Remove chicken from buttermilk, letting excess drip off. First, coat the chicken lightly in the plain flour. Second, dip it back into the buttermilk briefly. Third, press firmly into the flour/panko mix to coat completely.
  4. Cook the chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (about 350°F). Fry the chicken strips in batches for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove and drain on a wire rack.
  5. Make the sauce: In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth.
  6. Warm the tortillas: Heat the flour tortillas briefly in a dry skillet or microwave until pliable.
  7. Assemble the wraps: Lay a warm tortilla flat. Spread a generous amount of the creamy garlic sauce down the center. Layer with lettuce, tomato, shredded cheese, and 3-4 pieces of crispy chicken.
  8. Fold and serve: Fold in the sides of the tortilla, then roll tightly from the bottom up. Slice in half if desired and serve immediately.

Notes

  • For an air fryer method, spray the breaded chicken with cooking spray and cook at 400°F for 12-15 minutes, flipping halfway.
  • You can substitute Greek yogurt for sour cream in the sauce for a slightly tangier flavor.
  • To make the sauce ahead, store it in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://epicureempire.com/crispy-chicken-wrap-with-creamy-garlic-sauce/